Appam is a pancake made from fermented batter of rice and coconut milk.It is a dish from the Indian subcontinent especially from Southern India from the states of Kerala and Tamil Nadu.It is eaten in the breakfast and also in the dinner served with some curry or chutneys.The beauty of this dish lies in its saucer shape with crispy edges and soft bread like center.
Since I am a North Indian and my exposure to food from South India few years back was limited only to idli ,dosa,sambhar and coconut chutney , some popular sweets and savoury snacks.I owe credit to my friend Lakshmi who was from Kerala for introducing me to such a lovely dish.Its her recipe that I have been following ever since I started making appams.The introduction of appam to me followed an indirect route that came via children.Lakshmi and Vinod were a lovely couple and their children and mine would go to the same school and in the same bus.So meeting each other every morning at the bus stop use to be a pleasant ritual.I would say we meet lot of people in our lives but there are very few with whom you get along very well and some sort of understanding develops an ” unsaid one” without spending too much time together,and they were among those.Their children Gauri and Govind were adorable too and it was them who use to share their lunch box with my daughters Shivalika and Shambhavi.My daughters liked it so much that they insisted me to get the recipe from Lakshmi aunty.So one day at the bus stop I Inquired about the recipe of appam from lakshmi and after seeing off the children to school and coming back home I first made note of the recipe and since then I am following the same recipe .I don’t know whether Lakshmi remembers this or not but I always remember her recipe and her cheerful glowing face even today and cherish those memories. Few years back they were transferred to a new place and we shifted to a different locality .The bus stop ritual continued but they were never the same.
- 3 cups rice(I have used Basmati rice)
- 1 cup cooked rice
- 1 cup coconut milk(I have used Dabur Hommade Coconut Milk)
- 1 tbsp sugar
- 1 tbsp salt
- 5-7 gm active dry yeast
Preparing the Batter
- Soak rice for 6-7 hours.
- Grind the soaked rice and the cooked rice along with some water into a smooth paste.
- Add in the coconut milk and blend it well.
- Mix in the Salt,sugar and yeast .
- Cover the batter and keep in a warm place to ferment overnight.
- After fermentation the batter will become little thinner in consistency hence keep the batter thick before fermentation.
- Mix well the fermented batter and make it of pouring consistency by adding water.
- Add salt according to taste.Usually it is not required as it is mostly eaten with some curry or chutney.
Making the Appams
- Take preferably a non stick skillet( karahi). Grease and heat the skillet.Wipe out the extra oil with the help of tissue paper.
- Take it of the flame.Pour about 1-2 ladle of batter and rotate the skillet so that the batter coats the internal surface of the skillet Put it back on the flame. The extra batter will settle at the bottom of the skillet making the center portion of the appam thick and spongy.
- Drizzle some oil.put on the lid and let it cook for 2-3 minutes.The sides will turn crispy and brown while the center will be thick and spongy like a bread.
- Take out the saucer shaped appam on the plate and serve immediately along with some chutney or curry.
ITS TIME TO RELISH……………….
ENJOY AND HAPPY COOKING !!!!!!!!!!!!!